Dry Rub Chicken

INGREDIENTS

Brine
4	cups water
1/3	cup Kosher salt
1/3	cup white or brown sugar
1/3	cup white vinegar
Dry Rub
6	tablespoons packed dark brown sugar
4	tablespoons sweet or smoked paprika
3	tablespoons chili powder
	Up to 1 tablespoon ground red pepper (if you like things quite hot) or to taste (I used 1/2 teaspoon)
2	teaspoons garlic powder
1	teaspoon ground cumin
1/2	teaspoon ground nutmeg
2	tablespoons Kosher salt
	Up to 1 tablespoon coarsely ground black pepper
Chicken
5 1/2 to 6	pounds mixed bone-in skin-on chicken parts (we used 2 small chickens, each in 8 parts)
Sauce
	A generous squeeze of honey
1	teaspoon cider vinegar

INSTRUCTIONS

1.	Brine the chicken: In a large plastic container, mix water, salt, sugar and vinegar. Add chicken parts and cover with a lid or plastic wrap in the fridge, for at least 1 hour and up to 6.
2.	Make the rub: Mix ingredients.
3.	Prepare chicken: Heat oven to 300 degrees. Remove chicken parts from brine and pat dry. Place pieces of chicken on two very large pieces of foil, large enough to fold over chicken and form packets. Pat chicken pieces generously on all sides with rub; do not be shy about using more than seems… seemly. Turn the chicken pieces so their meatier sides are down, and tightly fold the foil around them to make two large packets.
4.	Place two cooling racks (which will act as baking racks) on two baking sheets (one on each). Place a chicken packet on each and place one sheet on an upper oven rack and one on a lower. Bake chicken for 1 hour, then rotate baking sheets. Bake for another 30 to 60 minutes, until the internal temperature of the thickest part of each chicken reads 155 degrees. (Chicken is done at 160. This leaves you a little heat window for the next step, without leading to overcooking. If you'd like to skip this, just cook the chicken in foil until it reaches 160.)
5.	Finish the chicken: Heat broiler. Carefully open each packet of chicken and pour accumulated juices into a saucepan (to make a sauce in a minute). Arrange chicken pieces on open foil packets and run each tray under the broiler until lightly crisped at edges and cooked through. Place on serving platter.
6.	Make a sauce* from the juices: Boil your accumulated juices in the saucepan over high heat for anywhere from 5 to 10 minutes, until it makes a syrupy sauce that coats a spoon. I like to add a squeeze of honey for flavor while it reduces. Once syrupy, add 1 teaspoon apple cider vinegar. Serve with chicken.

Chicken Liver Frittata

INGREDIENTS

4	bacon slices
1/2	small onion, sliced and halved
	Chicken livers from 2 chickens, chopped into bite-sized pieces
4	eggs, whisked
1/2	c Parmesan cheese, shredded
	Fresh herbs such as thyme, sage, rosemary

INSTRUCTIONS

1.	Cook the bacon on the stove top. Do not strain the grease. Chop the bacon and set aside.
2.	Sauté the onion pieces in the bacon fat until some brown appears. Leave it crisp.
3.	Add the liver and cook thoroughly, flipping pieces as needed.
4.	Whisk the eggs with half the shredded cheese. Add eggs to the liver and onions and cook on medium low. Immediately add the wine and herbs. Cook until eggs are soft scrambled.
5.	Serve with more cheese, herbs and a sprinkle of pepper.

All Purpose Dough

INGREDIENTS

2	cups warm water.
2	Tablespoons yeast.
4	Tablespoons Sugar.
5	cups flour, unbleached, whole wheat, or a mixture of the two, (you can use 3 cups white+2 cups whole wheat).
1/4	cup olive oil.
2	teaspoons salt.

INSTRUCTIONS

1.	For "sponge" Mix the yeast, Sugar, and water, Mix in 2 cups flour.
2.	Cover the bowl and let rise for 10 minutes.
3.	Place all ingredients +"sponge" in the bowl of mixer, beat 10 minutes to make soft dough.
4.	The dough is now ready to use for flat bread or pizza or roll or bread loaf or Fatayer. To bake small round flat pieces, preheat oven to 550F and bake for about 2-3 minutes.

Flank Steak with Pineapple Salsa

INGREDIENTS

1	lb beef flank steak
1	Tbs olive oil
1	tsp chipotle powder
4	slices fresh pineapple (canned in juice may be used)
1	large red bell pepper, diced
1/2	red onion, diced
1/4	cup cilantro, chopped
	juice of 1 lime

INSTRUCTIONS

1.	Prepare the grill, or turn the broiler on high.
2.	Mix oil and chipotle powder together in a small dish.
3.	Brush onto both sides of the steak.
4.	Grill for around 5 minutes on one side, and 3 more minutes on the other. Or, broil 3 minutes on one side, and 2 minutes on the other.
5.	Remove to a plate, cover and let rest for 10 minutes.
6.	Grill the pineapple rings for 2-3 minutes per side (or broil for 45 seconds to 1 minute per side).
7.	Cut the pineapple into small chunks and place in a medium bowl.
8.	Add red bell pepper, red onion, cilantro and lime juice and mix together.
9.	Slice the steak thinly, and serve with pineapple salsa.

Creamy mushrooms and eggs

INGREDIENTS

10	oz mixed mushrooms
1	tbsp in salted butter
1 1/2	tsp olive oil
1	large shallot, minced
	Salt and pepper
1/2	c heavy cream
1	tsp chopped rosemary
1	tsp chopped mint
4	small slices brioche or challah
4	roughly poached eggs

INSTRUCTIONS

1.	Slice mushrooms to bite size.
2.	Medium skillet, med-high heat, add butter and oil. When bubbles subside, toss shallots about 2 mins. Add mushrooms, salt and pepper and stir until mushrooms give out liquid. Cook until tender.
3.	Pour in cream, bring to boil, then cook 3 mins to let it thicken.
4.	Pull from heat, add rosemary and mint.
5.	Arrange bread on small plates, top with mixture, then eggs. Serve immediately.

Spicy Vietnamese Chicken Noodle Soup

INGREDIENTS

	Stems from 1 bunch cilantro
2	points star anise
1	tsp coriander seeds
1	tsp white peppercorns
1	small onion, chopped
3	garlic cloves, split, germed, thinly sliced
1	1 inch piece ginger, peeled and minced
2	dried red chilis
6	c chicken broth
14	oz unsweetened coconut milk
1/4	c fish sauce
1	tsp brown sugar
	Salt
1	lb chicken breasts w skin and bones
5	oz egg noodles or rice vermicelli
4 to 6	tbsp fresh lime juice
1/4	c cilantro, chopped
optional
	Fresh basil
	Fresh mint
	Limes
	Bean sprouts
	Hoisin sauce
	Asian chili oil

1. Put the spices in cheesecloth, and add it with onions, garlic and ginger to broth, on med-high heat. Add chilis, milk, fish sauce, sugar and salt. When it comes to a simmer, add the chicken and cook for about 30 mins until it is cooked through. Do not boil.
2. Remove chicken and let cool until you can handle it. While chicken cools, cook noodles. 
3. Remove bones and skin if there are any, and tear into bite-sized pieces. Add bake to soup.
4. When the noodles are done, serve with optional toppings.

Raw Kale Salad

INGREDIENTS

3	cups finely chopped kale (stems removed and discarded)
1	cup broccoli florets, finely chopped
2	medium carrots, peeled and shredded
1/2	cup chopped bell pepper
1/2	cup thinly sliced scallions
1/4	cup finely chopped parsley
2 to 3	pitted Medjool dates, chopped
2 to 3	tablespoons fresh lemon juice
1	tablespoon extra-virgin olive oil
1	tablespoon Grade B maple syrup or honey
1	tablespoon finely grated ginger root
1	tablespoon finely grated ginger root
	Sea salt, to taste
	Sea salt, to taste

INSTRUCTIONS

1.	In a large mixing bowl, combine the kale, broccoli, carrots, bell pepper, scallions, parsley, sunflower seeds, sesame seeds, and dates.
2.	In a small bowl, whisk together the lemon juice, olive oil, maple syrup, and ginger to combine. Pour the dressing over the salad and toss to coat. Season to taste with salt. Let salad stand at room temperature for at least 15 minutes before serving.

Loaded Spinach Salad with creamy buttermilk dressing

INGREDIENTS

Creamy Blue Cheese Dressing
1/3	cup low-fat mayonnaise
1/3	cup buttermilk or nonfat milk
1/3	cup nonfat plain yogurt
2	tablespoons tarragon vinegar or white vinegar
1	tablespoon Dijon mustard
1/2	teaspoon salt
1/2	teaspoon freshly ground pepper
1/4	cup crumbled blue cheese
Salad
8	large eggs
6	cups baby spinach
4	tablespoons Creamy Blue Cheese Dressing, divided
1	8-ounce can beets, rinsed and sliced
1	cup shredded carrots
2	tablespoons chopped pecans, toasted (see Tip)

INSTRUCTIONS

1.	To prepare dressing: Whisk mayonnaise, buttermilk (or milk), yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated.
2.	To prepare salad: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs; discard 6 of the yolks. Chop the remaining yolks and whites.
3.	Toss spinach and 2 tablespoons of the dressing in a large bowl. Divide between 2 plates. Top with the chopped eggs, beets, carrots and pecans. Drizzle with 2 more tablespoons dressing. (Refrigerate the extra dressing for up to 1 week.)

Watercress and Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

I really liked this! Goes well with salmon.

INGREDIENTS

8	ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
2	large bunches watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)
2	tablespoons olive oil
4	large shallots, thinly sliced into rings
2	tablespoons rice vinegar
2	teaspoons toasted sesame oil
1/4	teaspoon salt
1/2	cup crumbled hard, aged goat cheese, or Asiago cheese

INSTRUCTIONS

1.	Bring a small pot of water to a boil. Add peas and cook until bright green, 30 seconds. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl, add watercress and toss to combine.
2.	Heat oil in a medium nonstick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, about 15 minutes. Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 seconds. Pour the warm dressing over the peas and watercress; toss well. Top with cheese and serve.

Eggs Nested in Sauteed Chard and Mushrooms

INGREDIENTS

2	Tbsp olive oil
1/2	cup chopped onion
1/2	pound of fresh chard
2 to 3	large shiitake mushrooms, sliced into 1/4-inch thick slices
	Salt and freshly ground black pepper
1 to 2	eggs

INSTRUCTIONS

1.	Cut out the thick, tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside.
2.	Heat the olive oil in a large, stick-free sauté pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture.
3.	Add the green sliced chard leaves to the sauté pan. Use tongs to turn the leaves over in the pan so that the leaves get coated with some of the olive oil and the onions and mushrooms are well mixed in with the leaves. Sprinkle with salt and pepper.
4.	Spread the mixture evenly over the bottom of the pan. Crack one or two fresh eggs in the center of the pan, over the chard mushroom mixture. Lower the heat to low and cover the pan. Cook for 3 to 4 minutes, checking after 3 minutes. When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve.
5.	Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce. Credit Simply Recipes

Creamy Spicy Coleslaw

GREAT with ribs!

INGREDIENTS

Dressing
1/2	cup mayonnaise
1/2	cup sour cream
2	tablespoons honey
1/2	teaspoon salt
1/2	teaspoon pepper
1/2	teaspoon celery seed
1/2	teaspoon garlic powder
2	tablespoons apple cider vinegar
1	green onion, minced
1	carrot, julienned
1	large head Napa Cabbage, rinsed, cut out rib on each leaf and shred to 1/4-inch - try to yield 10 ounces

INSTRUCTIONS

1.	Place ingredients from mayo to vinegar in a large bowl; whisk to combine.
2.	Add green onion, carrot and cabbage and toss to completely coat with dressing.
3.	Chill for at least one hour; best if chilled overnight.

"Use A Spoon" Chopped Salad

INGREDIENTS

1/4	cup white-wine vinegar
1/4	cup extra-virgin olive oil
1	teaspoon honey
1/2	teaspoon sea salt
1/4	teaspoon freshly ground pepper
3	medium stalks celery, diced (1/4-inch)
2	medium carrots, diced (1/4-inch)
1	large red bell pepper, diced (1/4-inch)
1	medium apple, peeled and diced (1/4-inch)
1/2	large cucumber, peeled, seeded and diced (1/4-inch)
1	cup sliced Treviso or radicchio
1	cup sliced arugula, any tough stems removed
1	cup thinly sliced napa, Savoy or other soft cabbage
1	cup crumbled goat cheese
1/2	cup toasted pecan pieces

INSTRUCTIONS

1.	Whisk vinegar, oil, honey, salt and pepper in a large salad bowl until well combined.
2.	Add celery, carrots and bell pepper to the vinaigrette. Let marinate for at least 10 minutes and up to 1 hour.
3.	Add apple, cucumber, Treviso (or radicchio), arugula and cabbage to the bowl; toss to coat. Add goat cheese and pecans and toss to combine. Note: would be great mixed with chopped pieces of chicken or turkey. Credit EatingWell

Chunky Leek and Potato Soup

We really love this soup on a chilly day. It's hearty enough for a meal, especially by leaving this nice and chunky instead of making it a puree like most leek and potato soups.

INGREDIENTS

2	tbsp butter
1	onion, chopped
2	garlic cloves, de-germed and chopped
3	leeks, white and light green part only, thinly sliced
1	russet potato, peeled and chopped
4	c light chicken broth
3	c whole milk
2	sage leaves
1	sprig thyme
	salt and white pepper
1/4	c gruyere cheese, chopped or shredded
Optional Topping Ideas
	chopped spring onions
	croutons
	chives
	truffle oil

INSTRUCTIONS

1.	In a large soup pot or dutch oven melt the butter. Add onions, garlic and a little salt and pepper. Cook until soft but not browned.
2.	Add everything else including a bit more salt and bring to a boil. As soon as it boils, turn heat to simmer, cover and cook for 30 minutes (or until the vegetables are soft).
3.	Using an immersion blender, blend a few times here and there, just to create some texture, not to puree the soup.
4.	Stir in some gruyere cheese and cook a few more minutes until melted.
5.	Serve with any number of optional toppings.

Mushroom Soup

INGREDIENTS

6	tbsp butter
1	med onion, sliced
10	oz mushrooms (mostly button but mix in others for more flavor), rough chopped
4	c light chicken broth
1	sprig parsley
	salt and pepper
2	oz sherry (good stuff that you'd drink)

INSTRUCTIONS

1.	Melt 2 tbsp butter in medium soup pot or dutch oven, and add onions. Cook until translucent but do not let the onion brown.
2.	Add mushrooms and the rest of the butter. Cook down for 8 minutes.
3.	Add broth and parsley. Cook for 1 hour.
4.	Turn off heat, remove parsley and puree with immersion blender.
5.	Turn heat back on to keep warm, add sherry and season with salt and pepper.

Taco Spiced Shredded Chicken

INGREDIENTS

for the chicken
2	lbs Skinless Chicken on the bone (about 1 breast, 2 thighs and a leg)
5	cloves garlic, minced
2	Tbsp Salt
8 to 10	c water, enough water to cover the chicken
for the sauce
5	medium to large tomatoes, any combination, roughly chopped
1/2	onion, chopped
4	cloves garlic, minced and divided into 2 and 2
1	tsp sea salt
1/2	red bell pepper, chopped
1	jalapeno, sliced (seeded if you don't want it too spicy)
1/2	lime, juiced
	handful cilantro, about 1/2 cup
1	Tbsp butter
2	tsp taco spices
	Sea Salt & Black Pepper to taste
for the taco spices
2	chili powder
1	ground cumin
	salt
	black pepper
	paprika
	garlic powder
	onion powder
	red pepper flakes
	dried oregano

INSTRUCTIONS

1.	Place chicken with garlic, water and salt in a large stock pan. Bring to a boil and cook for approximately 35-40 minutes, until. cooked thoroughly.
2.	While the chicken is cooking, combine tomatoes with onion, 2 cloves of garlic and 1 tsp sea salt in a medium sauce pan over medium high heat. Bring to a boil and allow to cook until the tomatoes break down, about 20 minutes.
3.	All the tomoto mixture to cool, about 10 mins, then add bell pepper, jalapeno, 2 garlic cloves, lime juice and cilantro. Puree until smooth in a blender or with a wand blender.
4.	Shredded the chicken with two forks and set aside.
5.	If you used a wand blender, shift the tomato sauce to another dish. Do not rinse, and add butter to the pot used to cook the sauce. Melt butter over low heat and then add the sauce back in. Add taco spices and sea salt/black pepper to taste. Bring to a boil and reduce heat to low.
6.	At this point you can store the chicken and sauce separately if not eating immediately. To server, mix sauce with chicken and re-heat. We enjoy this as a salad over lettuce with taco-style toppings like sour cream, shredded cheese, avocado, etc.